Goan style Dal with Coconut and Black Kokum
For the dal:
yellow pigeon peas/toor dal – soaked for at least 2 hours
black kokum pieces – washed well
if you are using tamarind, add 1 tbsp tamarind paste
salt – to taste
For the coconut paste:
fresh grated coconut
small onion or 2-3 shallots
For the tempering:
sprig of curry leaves
or 2 green chilies
optional / dry red chilies can also be used instead of green chilies
a pinch or two of asafoetida
coconut oil or ghee or any good vegetable oil
For the garnish:
Fresh coriander leaves
Pressure cook the toor dal with water, salt and turmeric for 3 or 4 whistles; open and mash well.
Blend to make a paste using the ingredients 5-8; you may use a little water to get a paste like consistency
To the cooked dal, add the coconut paste and the kokum pieces.
Add water to adjust consistency as required and season with salt. Bring to boil and then simmer for 5 minutes.
To prepare the tempering, heat oil in a pan, crackle the mustard seeds, cumin seeds, curry leaves, chillies and garlic. Saute till the garlic is lightly browned, switch off heat and add asafoetida.
Pour this over the hot dal and mix well.
Garnish with coriander leaves and serve hot with rice.
Remove the kokum pieces after 1-2 hours as the flavour continues to seep in if the kokum if left inside which may end up making the dish sour and tart.